Thank you to NatureRaised® Foods for sponsoring this article. Learn how NatureRaised® Foods is “Doing What’s Right, Right from the Start™” in your area.
When living a healthy lifestyle it is important to eat food that will fuel your body. I like to make a quick and simple chicken dish for dinner at least once or twice a week. Chicken is so versatile. There are so many ways that you can prepare it. I like chicken because it’s a high protein, low fat option for me. With that being said, I am very picky about what kind of chicken I use. With so many options out there, it’s difficult to know exactly what to choose.
I recently have had the opportunity to work with a company called NatureRaised Foods. They believe in doing things the natural way. Their products have a strict standard. They are committed to treating animals humanely. No antibiotics are added EVER! Also, hormones and steroids are never used. The chickens are fed a 100% vegetarian diet. This means no animal by-product or other gross by-products. As I checked out their story http://www.natureraisedfarms.com/, I immediately felt like this was a company who cares about what we are eating. Their website is full of information and recipes, but most importantly you are introduced to their farmers. These people are working hard to make sure you get the quality chicken you and your family deserve! After my research I decided to try out the product. It needs to taste good right? I found the brand at my local Publix. It is available in your local grocery stores, and also at the big supermarkets such as Wal-Mart®. You don’t have to go all the way to a fancy place like Whole Foods® to get “better for you” chicken. I decided to use the NatureRaised Farms® brand chicken to make my famous Buffalo Chicken Bake. This is the perfect healthy recipe to make for the football season. Everyone loves buffalo wings. Why not make a healthier version for everyone? Why we are at it, how about making a more natural dish as well! Win.
Buffalo Chicken Bake
Ingredients (4 servings)
- 4 NatureRaised Farms® brand chicken breasts
- 1/2 cup of Panko breadcrumbs
- 1 cup cheese of choice
- 4 tbsp of your favorite hot sauce
- Sea salt and pepper to taste
- Dipping sauce of choice
- Preheat oven to 350 degrees.
- Chop chicken into bite sized pieces.
- Add sea salt and pepper to taste.
- Put chicken into a mixing bowl.
- Add 4 tablespoons of buffalo/hot sauce to chicken.
- Place chicken into an oven safe dish. I used my glass 8X8.
- Add cheese on top. Add breadcrumbs on top of cheese.
- Bake in oven for about twenty minutes. Turn broiler on low and let breadcrumbs brown and cheese melt for a few more minutes if you like.
- Serve with a salad or anything green for the perfect balanced meal.
Nutritional Statistics- 276 calories, 10 carbs, 11 grams of fat, and 33 grams of protein.
The bake turned out moist and tasty. This is a product that I feel confident feeding my family regularly. The price was really decent and affordable. I think it’s really important that we all know what is going into our mouths. Thank you NatureRaised Farms® brand chicken for allowing me to worry a lot less about what I am feeding my family!
Thank you NatureRaised Foods and Technorati for being sponsors of this article. As always all opinions expressed here are my own.
I love brushetta! I think that the combination of tomato, basil, olive oil, balsamic vinegar, sea salt, pepper, onion, garlic, and mozzarella is the perfect dish. On top of crusty breads. On salads. On anything basically. I got inspired when I found this SkinnyTaste recipe for Grilled Chicken Brushetta.
I went to get the ingredients. Low and behold though our local supermarket had one package of basil. Great? Wrong. Rotten! I almost chucked the entire idea until I remembered I had fresh organic cilantro in my fridge. So here comes my Cilantro Brushetta with a twist.
What I used-
- 1 heaping tbsp of extra virgin olive oil
- 1 heaping tbsp of balsamic vinegar.
- 1/2 cup of red onion.
- Sea salt and cracked pepper to taste.
- 6 small vine tomatoes.
- 1 large clove of garlic.
- 3 tbsp of cilantro leaves.
- 3 oz of chopped part skim mozzarella.
Chop Onions. 1/2 cup worth.
Add chopped onions, 1 heaping tbsp of extra virgin olive oil, 1 heaping tbsp of balsamic vinegar, plus sea salt and pepper to taste. Stir. Set aside.
Dice tomatoes and garlic. Put into another mixing bowl. After onions have sat for a while add the onion mixture into the tomato mixture. Add cilantro,and any additional sea salt and pepper to taste. Stir well.
Let marinate for at least 10 minutes or overnight in the fridge. Makes four servings. The longer it sits the better! Don’t forget the mozzarella chunks. Add 3 oz of chopped mozzarella right before you serve so that the cheese doesn’t get soggy.
Serve this on top of thinly grilled chicken, pork chops, a salad, crusty breads, or any kind of seafood. I love the replacement of the cilantro. Just proves you can use different ingredients and still have fabulous results!
I grilled up about 3 oz of chicken that I had marinating in a mango vinaigrette/ sliced jalapeno mixture. It turned out slightly sweet and spicy. Delish.
Used a bed of fresh organic romaine hearts and spinach + few chunks of avocado + tomato + onion + 1 tbsp of feta + 1/4 cup of roasted japanese sweet potato and added the grilled chicken.
I made the Skinnytaste’s cheeseburger casserole last night. It turned out fantastic. Such a keeper.
I only made a few subs. I used 1 pound of lean ground turkey instead of beef- 4 cheese instead of cheddar- and instead of 1.5 cups of onions I used 1 cup onion, 2 garlic cloves, and 1/4 sliced jalapeno. I also used pasta with extra fiber for a little boost of nutrition.
2 cups of rotini pasta.
2 cups of cheese.
Cook pasta in salted water to al dente. Drain and set aside. Preheat oven to 350.
Add 2 tsp’s of oil to a medium hot pan. Add onion mixture. Cook until soft about five minutes.
Add meat to pan and stir. Cook until mostly brown. Add a bit of sea salt and pepper to taste.
Add 2 tbsp’s of tomato paste. Stir.
Add diced tomatoes. 1 can.
Add 2 tbsp’s of dijon mustard.
Let cook for two minutes and start to bubble.
Mix together with pasta.
Top with cheese. Bake at 350 for 15 minutes or until cheese is melted.
Add 1/4 cup chopped of chopped dill pickles.
Delish!! It really tastes like a cheeseburger! The best thing is this makes 9 servings. So many leftovers!! I would give this recipe a 8.5 out of 10! Here are the nutritional stats- Calories: 261 • Fat: 9 g • Protein: 21.5 g • Carb: 21.5 g • Fiber: 2 g • Sugar: 3 g Sodium: 468.5 mg
Here is the original recipe- http://www.skinnytaste.com/2013/03/cheeseburger-casserole.html